Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

The effect of addition of the probiotic Bifidobacterium longum KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of B. longum KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese,...

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發表在:Korean J Food Sci Anim Resour
Main Authors: Song, Minyu, Park, Won Seo, Yoo, Jayeon, Han, Gi-Sung, Kim, Bu-Min, Seong, Pil-Nam, Oh, Mi-Hwa, Kim, Kyung-Woon, Ham, Jun-Sang
格式: Artigo
語言:Inglês
出版: Korean Society for Food Science of Animal Resources 2017
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Article
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5686336/
https://ncbi.nlm.nih.gov/pubmed/29147101
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.773
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